Turkish cuisine is one of the three best cuisines in the world (after French and Chinese). It is famous for its diversity and antiquity. In the famous Ottoman Empire, food was elevated to cult. Imagine Topkapi Palace in Istanbul. There in the 17th century. There were about 13 thousand cooks, and each specialized in preparing only one dish. The country attached great importance to product quality. Caravans exported food, drinks, and spices from Turkey, but only with the permission of a special organization that affixed its quality mark. Honest traders who were members of this peculiar OTK were declared saints and could transport decorated carts with goods around the capital on holidays. Turkish cuisine is strongly influenced by Islam (fasting during Ramadan, ban on pork, alcohol, etc.). The multinational history of the country also had an impact. On the territory of modern Turkey, Greeks, Assyrians, Persians, Arabs, Seljuks, Turks, Kurds, Armenians and other peoples lived at different times, each contributed to the development of culture, including cuisine.